1. Can I make Keto Chicken Parmesan ahead of time?

Yes, you can prepare Keto Chicken Parmesan ahead of time. You can fry the chicken cutlets and assemble the dish with marinara sauce and mozzarella, but hold off on baking it. Store the assembled dish in the fridge for up to 24 hours, then bake it when ready to serve.

2. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used in place of chicken breasts for a juicier and more flavorful option. Just be sure to adjust the cooking time as chicken thighs may take slightly longer to cook than chicken breasts.

3. How do I store leftover Keto Chicken Parmesan?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to help maintain the crispiness of the chicken crust, or use a microwave for a quicker option.

Keto Chicken Parmesan Recipe: A Delicious Low-Carb Meal

Name: Keto Chicken Parmesan Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts: Lean protein that provides a hearty base for the dish.; 1 cup almond flour: A low-carb substitute for breadcrumbs that gives a crispy texture.; 1/2 cup grated Parmesan cheese: Adds a sharp, nutty flavor and helps with browning.; 2 large eggs: Acts as a binder for the almond flour and Parmesan coating.; 1/4 cup olive oil: Used for frying to create a golden, crispy crust.; 2 cups shredded mozzarella cheese: Melts beautifully and creates a gooey topping.; 1 cup sugar-free marinara sauce: Tangy tomato sauce without added sugars.; 1 teaspoon garlic powder: Enhances the flavor of the coating.; 1 teaspoon dried oregano: Adds Italian herbs that complement the dish’s flavor.; 1 teaspoon dried basil: Complements the oregano for an authentic taste.

Description

Keto Chicken Parmesan is a delicious low-carb alternative to the classic Italian dish. Made with crispy almond flour-coated chicken breasts, topped with marinara sauce and melted mozzarella, this meal is both healthy and satisfying for those following a keto diet.

Ingredients

Scale

4 boneless, skinless chicken breasts: Lean protein that provides a hearty base for the dish.
1 cup almond flour: A low-carb substitute for breadcrumbs that gives a crispy texture.
1/2 cup grated Parmesan cheese: Adds a sharp, nutty flavor and helps with browning.
2 large eggs: Acts as a binder for the almond flour and Parmesan coating.
1/4 cup olive oil: Used for frying to create a golden, crispy crust.
2 cups shredded mozzarella cheese: Melts beautifully and creates a gooey topping.
1 cup sugar-free marinara sauce: Tangy tomato sauce without added sugars.
1 teaspoon garlic powder: Enhances the flavor of the coating.
1 teaspoon dried oregano: Adds Italian herbs that complement the dish’s flavor.
1 teaspoon dried basil: Complements the oregano for an authentic taste.

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Instructions

Preheat the oven to 375°F (190°C).
Trim and pound chicken breasts to an even thickness for uniform cooking.
Whisk together 2 large eggs, 1 teaspoon garlic powder, 1 teaspoon oregano, and 1 teaspoon basil in a shallow dish.
In another shallow dish, mix 1 cup almond flour and 1/2 cup grated Parmesan cheese.
Dip each chicken breast into the egg mixture, then coat it in the almond flour mixture.
Heat 1/4 cup olive oil in a skillet over medium heat and fry the chicken for 3-4 minutes per side until golden brown.
Place the fried chicken in a baking dish and spoon 1 cup marinara sauce over each piece.
Top with 2 cups shredded mozzarella cheese and bake for 10-12 minutes until the cheese is melted and bubbly.
Remove from the oven, garnish with additional Parmesan and fresh basil, and serve.

Notes

Ensure the chicken is fully cooked by checking the internal temperature (165°F or 74°C).
Fry in batches to prevent overcrowding the skillet for an even crust.
Feel free to swap almond flour with coconut flour, but adjust quantities accordingly.
Leftovers can be stored in the fridge for up to 3 days and reheated for best results.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking, Frying
Cuisine: Italian

Nutrition

Serving Size: 1 chicken breast with sauce and cheese
Calories: 400
Sugar: 4g
Sodium: 750mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 45g
Cholesterol: 125mg